For Turkey Meatloaf:

1 1/2 cups finely chopped onion
2 tablespoons GC Farms' minced garlic
1 teaspoon GC Farms' extra virgin olive oil
1 teaspoon GC Farms' roasted garlic olive oil
1 medium carrot, cut into 1/8-inch dice
1 medium celery stalk, cut into 1/8-inch dice
3/4 pound cremini mushrooms, trimmed and very finely chopped in a food processor
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons Worcestershire sauce
1/2 cup finely chopped fresh parsley
1/4 cup plus 1 tablespoon ketchup
1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
1 whole large egg, lightly beaten
1 large egg white, lightly beaten
1 1/4 pound ground turkey (mix of dark and light meat)

For Baby Brussels Sprouts:

1/2 cup pecan halves, cut crosswise into thirds
3 tablespoons unsalted butter
3/4 teaspoon salt
2 pounds baby Brussels sprouts, trimmed
1/2 tablespoon minced garlic
1 teaspoon fresh lemon juice, or to taste
1/4 teaspoon black pepper

For Turkey Meatloaf:

1- Preheat oven to 400°F.

2 - Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and celery and cook, stirring, until softened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool.

3- Stir together bread crumbs, egg and egg white, and then add to vegetables. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.)

4- Form into a 9- by 5-inch oval loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes.

5- Let meatloaf stand 5 minutes before serving.

For Baby Brussels Sprouts:

1- Put oven rack in middle position and preheat oven to 350°F.

2- Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes. Add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated.

3- While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry.

4- Melt remaining 2 1/2 tablespoons butter in a 12-inch heavy skillet over moderate heat, then add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to moderately high, then add sprouts and sauté, stirring occasionally, until browned in patches, about 5 minutes. Add lemon juice, pepper, and remaining 1/2 teaspoon salt, then stir in pecans and serve.